1-1/2 tsp. curry powder
1/4 tsp. ground cumin
1/4 tsp. ground paprika
1/4 tsp. ground coriander
1/8 tsp. ground cinnamon
2 Tbs. olive oil
3 Tbs. orange juice
1 clove garlic, finely chopped
1 lb. pork tenderloin, trimmed and cut into 1-inch cubes(see How to get extra-tender pork)
1/4 lb. large, firm, seedless grapes, such as the Flame variety
1 to 2 Tbs. coarsely chopped fresh flat-leaf parsley
Salt to taste

Description

This Recipe, Adapted From The Wine Spectator Greystone Restaurant, Is Based On Traditional Tapas From Spain. The Spice Rub That's Used In This Recipe Can Also Be Used To Flavor Grilled Vegetables And Other Meats, Especially Chicken.

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